Unno Keiko, Furushima Daisuke, Hamamoto Shingo, Iguchi Kazuaki, Yamada Hiroshi, Morita Akio, Pervin Monira, Nakamura Yoriyuki
Department of Neurophysiology, School of Pharmaceutical Sciences, University of Shizuoka, Shizuoka, 422-8526, Japan.
Tea Science Center, Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka, 422-8526, Japan.
Heliyon. 2019 May 7;5(5):e01653. doi: 10.1016/j.heliyon.2019.e01653. eCollection 2019 May.
The stress-reducing effect of matcha, a high-quality fine-powdered green tea, has recently been clarified by animal experiments and clinical trials. However, the effect of matcha added to confectioneries is not clear. One aim of this study was to evaluate the relationship between matcha components and their stress-reducing effect in mice that were loaded with territorially-based stress. Adrenal hypertrophy, a marker of stress, was significantly suppressed in stress-loaded mice that had ingested matcha components, displaying a caffeine and epigallocatechin gallate to theanine and arginine (CE/TA) ratio of 2 or less. Another aim was to evaluate, in humans, the stress-reducing effect of matcha in cookies using test-matcha (CE/TA = 1.79) or placebo-matcha (CE/TA = 10.64). Participants, who were fifth year pharmacy college students, consumed 4.5 g of matcha in three pieces of cookie daily for 15 days. Salivary α-amylase activity, a stress marker, was significantly lower in the test-matcha group than in the placebo group. These results indicate that the CE/TA ratio of tea components is a key indicator for the suppression of stress. Moreover, matcha with a CE/TA ratio of 2 or less displays a stress-reducing effect, even if it is included in confectionery products. Such products may also benefit individuals who have no habit of drinking matcha as a beverage.
优质抹茶粉（一种高品质的细粉状绿茶）的减压效果最近已通过动物实验和临床试验得以阐明。然而，添加到糖果中的抹茶的效果尚不清楚。本研究的一个目的是评估抹茶成分与其对承受领地性应激的小鼠的减压效果之间的关系。在摄入抹茶成分的承受应激的小鼠中，作为应激标志物的肾上腺肥大得到了显著抑制，这些小鼠的咖啡因和表没食子儿茶素没食子酸酯与茶氨酸和精氨酸的比例（CE/TA）为2或更低。另一个目的是在人类中评估使用测试抹茶（CE/TA = 1.79）或安慰剂抹茶（CE/TA = 10.64）制作的饼干中抹茶的减压效果。参与者为药学专业五年级学生，连续15天每天食用三块含有4.5克抹茶的饼干。作为应激标志物的唾液α-淀粉酶活性在测试抹茶组中显著低于安慰剂组。这些结果表明，茶成分的CE/TA比例是抑制应激的关键指标。此外，CE/TA比例为2或更低的抹茶即使包含在糖果产品中也具有减压效果。此类产品可能对没有饮用抹茶习惯的人也有益处。
